It’s that time of year again. The birds are chirping, the sun is scorchin’, and the dishes are taking shape at the midtown restaurant that’s known for its annual tour.
Kingfisher Bar & Grill’s 2024 Summer Road Trip, which is a culinary journey through different regions of the U.S., began on Monday, May 20.
It’s a road trip that doesn’t require much travel. It’s an excursion that dodges the awkward pit stops at tourist traps and not-so-clean restrooms. It’s the annual celebration of signature dishes from across the country.
From now until Saturday, June 8, they’ll be serving a Southwest & Baja menu.
Get it while it’s hot!
Southwest & Baja Menu
Small Plates
- Grilled Octopus – with green pipan, corn and nopales salsa, beef tripe chicharron
- Baked Oysters Rocky Point – with pinenut, cilantro pesto, tequila, cotija
Entress
- Braised Beef Short Rib – cascabel dry rub, Huitlacoche and bone marrow sauce, Three Sisters blend, plantain puree
- Pan-Seared Plantain Chip-Crusted Tuna – mezcal-guava piloncillo sauce, nopales, chipotle beans
- Grilled Achiote-Rubbed Pork Chop – poblano and Fresno rajas, caramelized onion, charred salsa polenta, corn with poblano and cotija
Desserts
- Southwest Cheese Plate – guava-cascabel conserve, roasted pepitas, candied plantain chips, yuca chips
- Prickly Pear Dulce de Leche Cookies – piloncillo dust, milk
Beverages
- Bodegas de Santo Tomas, Mision Blanco, Chenin Blanc, Colombard
- Los Milics, Renato’s, Grenache, Graciano, Tempranillo, Cochise County
- We Used to Date – date-infused Madre Mezcal, Pedro Ximenez Sherry, Ancho Reyes liquor, lemon juice, angostura bitters
Stay tuned for the next Summer Road Trip menu which will drop after Saturday, June 8.
Reservations are highly recommended, so give them a call at (520) 323-7739 or visit kingfishertucson.com. Kingfisher is located at 2564 E. Grant Rd.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
